Autumn Chopped Chicken Salad
PREP TIME TOTAL TIME SERVINGS COST TO MAKE
22 mins 30 mins 8 $13-$15
INGREDIENTS
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1 lb chicken breasts (2 large) trimmed and halved lengthwise
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1/2 tsp Garlic salt (or to taste)
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1/8 tsp black pepper freshly ground
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1 Tbsp olive oil
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1 head romaine lettuce (8 cups chopped) rinsed and dried
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2 pears cored and sliced
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1 cup dried cranberries
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1 cup pecans lightly toasted on a dry skillet
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1/2 cup feta cheese (4 oz) crumbled
Balsamic Vinaigrette Ingredients
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3 Tbsp balsamic vinegar
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1 Tbsp Dijon mustard
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1 garlic clove pressed or finely minced
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1/2 cup extra virgin olive oil (regular olive oil also works)
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1/4 tsp salt
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1/8 tsp black pepper
INSTRUCTIONS
1. Cut chicken breasts in half lengthwise so you have 4 thin cutlets. Season chicken cutlets on both sides with garlic salt and black pepper. Place a large skillet over medium heat with 1 Tbsp olive oil. Add chicken cutlets and sauté 3-4 minutes per side or until fully cooked through. Transfer to a cutting board and let chicken rest while preparing the salad then slice the chicken into strips.
2. Meanwhile, in a medium dry skillet, toast pecans over medium heat for 5 minutes, tossing frequently or until pecans are fragrant and lightly golden. Remove from heat and cool to room temperature.
3. In a large mixing bowl, combine chopped romaine, sliced pears, dried cranberries, toasted pecans, crumbled feta and cooked sliced chicken.
4. Combine dressing ingredients in a small mason jar. Cover with lid and shake vigorously to combine. If any separation occurs, shake again just before using. Drizzle balsamic vinaigrette over the salad, adding it to taste then toss to combine.
NUTRITION
CALORIES: 389 kcal
CARBOHYDRATES: 22 g
PROTEIN: 14 g
FAT: 27 g
SATURATED FAT: 4 g
CHOLESTEROL: 44 mg
SODIUM: 412 mg
FIBER: 3g
Source: https://natashaskitchen.com/autumn-chopped-chicken-salad/
Gluten-Free Chocolate Chip Cookies
Prep: 15 mins Cook: 12 mins Total: 27 mins Servings: 18 -24 cookies
INGREDIENTS
1 stick butter, 1/2 cup
1 tablespoon milk, or almond milk
3/4 cup brown sugar
1/4 cup white sugar
1 egg
2 teaspoons vanilla
1 1/3 cups gluten-free all-purpose flour (I highly recommend this brand for best results - be sure to get one that contains xanthan gum), 7.5 ounces
1/4 cup almond flour, 1 ounce
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
INSTRUCTIONS
1. In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.
2. Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning.
3. Add the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla and whisk until smooth and creamy.
4. Using a rubber spatula, mix in the dry ingredients until well combined. Stir in the chocolate chips.
5. Cover the bowl and let sit for 30 minutes. Preheat the oven to 350F. Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and place a few inches apart on the baking sheets. Bake for 10-12 minutes, until golden and the center is set.
6. Let cool 5 minutes then transfer to a wire rack to continue cooling. Enjoy!
NUTRITION
Calories 184 Calories
Fat 8g
Saturated Fat 4g
Cholesterol 24mg
Carbohydrates 25g
Fiber 1g
Sugar 18g
Protein 2g
Sodium 185mg
Zucchini Noodle Chicken Alfredo Recipe
PREP TIME SERVINGS
<30 mins 2 servings
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3 zucchinis, ends trimmed
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2 tablespoons butter
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2 boneless, skinless chicken breasts, thinly sliced
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1 teaspoon kosher salt, plus more to taste
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1 teaspoon freshly ground black pepper, plus more to taste
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3 cloves garlic, minced
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¾ cup cream
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1 cup shredded parmesan cheese, plus more for serving
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2 tablespoons fresh parsley, chopped, plus more for serving
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Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin noodles. Microwave the noodles for 1-2 minutes, then drain any liquid.
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Melt the butter in a large pan over medium heat. Add the chicken, salt, pepper, and garlic and cook until the garlic is beginning to brown and chicken is cooked through, about 7 minutes. Remove the chicken from the pan.
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Add the cream, Parmesan, and parsley to the pan, stirring until evenly combined. Bring to a boil, then stir until the sauce has reduced by about half, 3-5 minutes. Put the chicken back in the sauce and stir to coat. Remove from the heat and season to taste with salt and pepper.
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Bring to a boil, then stir until the sauce has reduced by about half. Remove from heat.
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Toss the zucchini noodles in with the chicken mixture and stir until the noodles are coated evenly. Serve with more Parmesan and parsley, if desired.
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Enjoy!
NUTRITION
Calories 470 kcal per serving
Fat 36g
Carbs 15g
Fiber 2g
Protein 35g
Source:
Red White and Blue Watermelon Blueberry Fruit Salad
PREP TIME SERVINGS
20 Min. 4 Serv.
INGREDIENTS
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2 cups watermelon cubed
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1 cup jicama peeled and cubed
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1 cup blueberries
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2 tablespoons lime juice
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2 tablespoons honey
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pinch of chili powder
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1/2 teaspoon salt
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1/4 cup fresh mint chopped
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1/4 cup feta cheese crumble
INSTRUCTIONS
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Mix watermelon, jicama and blueberries in a large bowl. Mix the lime juice, honey, chili powder and salt in a small bowl and pour over the watermelon mixture. Add mint and more salt to taste and top with feta cheese crumbles. Chill for 30-60 minutes before serving.
NUTRITION
Calories: 44kcal
Carbohydrates: 5g
Protein: 1g | Fat: 2g
Saturated Fat: 1g
Sodium: 106mg
Potassium: 43mg | Sugar: 3g
Vitamin A: 215IU
Vitamin C: 5.9mg
Calcium: 57mg
Iron: 0.3mg
Source:
(c) 2019 - FoodieCrush.com - Red White and Blue Watermelon and Blueberry Fruit Salad
